When you boil down the first runnings to the point it makes you scared, caramelization is happening at higher temps than boiling.

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

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Jeff RankertAnn Arbor Brewers Guild, AHA Member, BJCP CertifiedHome-brewing, not just a hobby, it is a lifestyle!

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

Pressure cooker decoction, baby No constant stirring, no scorching

tell me more

Go to the eZymurgy archives and check out page 39 of the Mar/Apr 2010 issue. Jeff Renner did an article titled "Pseudo Decoction Mashing" that explains it.

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

Pressure cooker decoction, baby No constant stirring, no scorching

tell me more

The cereal/decoction mash is in a pot, that goes into the pressure cooker. The pressure cooker has a false bottom and water under the false bottom. The goods never go over the steam temp, so no scorching, and no need to stir.

IIRC, Jeff has a 22 quart pressure cooker. Good size for a CAP cereal mash.

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Jeff RankertAnn Arbor Brewers Guild, AHA Member, BJCP CertifiedHome-brewing, not just a hobby, it is a lifestyle!

I'm noticing pressure cooker false bottoms have some holes in them...won't grain fall through? I'm intrigued by this idea. I always seem to have a problem with decoctions where while I'm boiling the decoction, the main mash drops too much in temp and adding the decoction back doesn't quite bring it up to the next rest temp. Maybe I'm boiling the decoction too long or something. I usually take most of the thick mash out for the decoction.